Poached Eggs, Tasso Ham, Griddle Tomato And Cajun Hollandaise With English Muffins
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cups
Water1 tbsp
White Wine Vinegar4
Eggs1 tsp
Kosher Salt4
Plums2 tbsps
Spanish Paprika2 tsps
Chile (new mexican powder)1 tsp
Garlic Powder1 tsp
Onion Powder1 tsp
Dried Thyme1 tsp
Oregano (dried)1 tsp
Chile De Arbol1 tsp
Cayenne Powder3 large
Egg Yolk (lightly beaten)1 tbsp
Lemon Juice (fresh)Directions:
1
Heat the water and vinegar until simmering in a large high-sided frying pan
2
Break each egg into a cup and gently add to the water
3
Poach the eggs for 4 to 5 minutes, or until the yolk is nearly or almost set
4
Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate
5
Season the top with salt and pepper
6
For the tasso ham and tomatoes: Heat the oil in a cast iron griddle or in a large cast iron pan until it begins to shimmer
7
Cook the ham for about 1 minute per side or until lightly golden brown
8
Remove to a plate lined with paper towels
9
Cook the tomatoes for about 20 seconds per side until lightly golden brown and just warmed through
10
Serve the poached eggs with toasted English muffins, ham and tomatoes and Cajun hollandaise
11
Hollandaise: Stir together the paprika, chile powder, garlic powder, onion powder, thyme, oregano, chile de arbol, and cayenne pepper in a small bowl
12
Place the egg yolks and lemon juice in a medium stainless steel bowl, set over a pot of simmering water not touching the bottom of the bowl
13
Whisk the yolks until pale yellow and fluffy
14
Slowly add the clarified melted butter, a few tablespoons at a time and whisk until thickened
15
Season the sauce with 2 teaspoons of the spice mixture, salt, and pepper, and a dash Worcestershire sauce
16
Keep warm until ready to use